Keto Chocolate Mousse

Why You’ll Love This Recipe

I love how this mousse gives me all the indulgence of a classic chocolate dessert without the sugar or guilt. It’s light, airy, and creamy thanks to whipped heavy cream or coconut milk, and the cocoa powder delivers a decadent chocolate punch. Whether I’m following a keto diet or just looking to cut back on sugar, this mousse always satisfies my sweet cravings. Plus, it’s so simple to make and easy to customize with different flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 1 1/2 cups heavy cream or 1 container full-fat coconut milk
– 1/4 cup unsweetened cocoa powder
– 1 tablespoon Dutch or regular cocoa powder
– 1/4 cup preferred sweetener (I use monk fruit blend)
– Optional: 1/2 teaspoon vanilla extract
– Optional: 1/4 teaspoon instant coffee (for a mocha twist)

Directions

1. I start by chilling the liquid (heavy cream or coconut milk) and the mixing bowl for at least 10–15 minutes to help it whip up better.

2. If I’m using coconut milk, I only use the thick cream from the top of the can and discard the watery part underneath.

3. Using a hand mixer or stand mixer, I whip the chilled cream until stiff peaks form—it usually takes a few minutes.

4. Once whipped, I add in the cocoa powders, sweetener, and any optional flavorings like vanilla or coffee.

5. I continue whipping until everything is well incorporated and the mousse has a thick, fluffy texture.

6. I serve it right away or chill it for an hour to firm up a bit more before serving. It’s always smooth, chocolatey, and completely satisfying.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

– For a white chocolate version, I melt some sugar-free white chocolate chips and fold them into the whipped cream instead of using cocoa.
– I sometimes swirl in sugar-free strawberry syrup or fresh mashed berries for a fruity twist.
– A tablespoon or two of peanut butter replaces the cocoa beautifully for a rich, nutty mousse.
– When I want extra richness, I top it with a spoonful of coconut whipped cream or serve it with keto ice cream.
– I’ve also folded in a few sugar-free chocolate chips for texture.

Storage/Reheating

I keep any leftovers covered in the fridge for 2 to 3 days.
It holds its texture well and actually gets a little thicker as it sits, which I really enjoy.
I don’t recommend freezing it, as the texture tends to break when thawed.

FAQs

Is this mousse really keto-friendly?

Yes, it absolutely is. Each serving is low in carbs, with only about 3g of net carbs, depending on the sweetener I use.

Can I make it dairy-free?

Yes, I often use full-fat coconut milk in place of cream. I just make sure to use the thick cream part and whip it until fluffy.

What sweeteners work best?

I usually go for monk fruit, erythritol, or allulose. I adjust the amount to get the sweetness just right for my taste.

Can I make it ahead of time?

Definitely. I like to whip it up in the morning and chill it until dinner—it gets even better after a little time in the fridge.

How can I make it more chocolatey?

I add an extra tablespoon of Dutch cocoa or mix in a bit of melted unsweetened chocolate for a deeper flavor.

Conclusion

This Keto Chocolate Mousse is a creamy, dreamy dessert that feels totally indulgent without straying from my low-carb goals. It’s simple, fast, and endlessly customizable. Whether I’m making it for myself or sharing with friends, this mousse always disappears fast—and no one ever guesses it’s keto!